For those cold-that-cuts-through-layers-of-clothes winter days, you need a warm & comforting soup recipe that doesn’t need hours on the stove. Like this one, Chef! A rich, tangy tomato soup made with a vegetable stock base, finished with fresh cream, and a Pesto Princess Basil Pesto drizzle. Grab a toasted Portuguese roll and warm yourself from the inside out.
Vegetarian Tomato Soup
Vegetarian Tomato Soup
with basil pesto & Portuguese rolls
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Dried Thyme
- Fresh Cream
- Garlic Flakes
- Onion Flakes
- Pesto Princess Basil Pesto
- Portuguese Rolls
- Tomato Passata
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 250ml of water. Simmer until slightly reduced, 8-10 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 10ml
Dried Thyme - 2,5ml
Tomato Passata - 200ml
Onion Flakes - 20ml
Garlic Flakes - 10ml
Vegetable Stock - 5ml
Portuguese Rolls - 2
Pesto Princess Basil Pesto - 20ml
Fresh Cream - 40ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 500ml of water. Simmer until slightly reduced, 8-10 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 20ml
Dried Thyme - 5ml
Tomato Passata - 400ml
Onion Flakes - 40ml
Garlic Flakes - 20ml
Vegetable Stock - 10ml
Portuguese Rolls - 4
Pesto Princess Basil Pesto - 40ml
Fresh Cream - 80ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 750ml of water. Simmer until slightly reduced, 12-15 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 30ml
Dried Thyme - 7,5ml
Tomato Passata - 600ml
Onion Flakes - 60ml
Garlic Flakes - 30ml
Vegetable Stock - 15ml
Portuguese Rolls - 6
Pesto Princess Basil Pesto - 60ml
Fresh Cream - 125ml
START THE SOUP
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the tomato paste and the thyme until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the onion & garlic flakes, the stock, and 1L of water. Simmer until slightly reduced, 12-15 minutes.
ON A ROLL
While the soup is simmering, halve the rolls, and spread butter (optional) or oil over the cut-side. Air fry at 200°C until crispy and heated through, 5 minutes. Alternatively, place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. In a small bowl, loosen the pesto with a drizzle of olive oil and a splash of water until a drizzling consistency. Set aside.
MAKE IT CREAMY
When the soup is done, add the cream (reserving a splash for styling), seasoning, and a sweetener.
SOUP’S UP!
Bowl up the tomato soup. Drizzle over the loosened pesto and the remaining cream (if reserved). Serve the toasted rolls on the side. Get dunking, Chef!
Tomato Paste - 40ml
Dried Thyme - 10ml
Tomato Passata - 800ml
Onion Flakes - 80ml
Garlic Flakes - 40ml
Vegetable Stock - 20ml
Portuguese Rolls - 8
Pesto Princess Basil Pesto - 80ml
Fresh Cream - 160ml
Woolies Products in this dish
